Category:
Soups

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of Elif Selvili

This tangy soup is very mild in flavor and can be made vegetarian by swapping vegetable broth for chicken stock.

Super easy

For the soup:

5 cups chicken stock
2 tablespoons butter
Salt and pepper, to taste
1/2 cups white rice
4 cups yogurt
2 tablespoons white flour
4 egg yolks

For the garnish:

2 tablespoons butter
1 tablespoons paprika
tablespoons dried mint

Yayla Çorbasi (Plateau Soup) Directions

Put the chicken stock, butter, salt and pepper in a large pan and bring to a boil.

Add the rice, turn the heat down and simmer for 20 minutes, or until the rice is very tender.

In a large bowl, mix the yogurt, flour and egg yolks thoroughly. U

sing a large ladle, slowly add the hot stock mixture to the yogurt mixture—stirring constantly to prevent the egg yolks and flour from clumping. After adding 4 to 5 ladles of stock, pour the mixture back into the soup and stir carefully. Simmer for another 10 minutes, stirring occasionally.

Prepare the garnish by melting the butter in a small pan over low heat and stirring in the paprika until it starts to sizzle. Ladle the soup into individual serving bowls and drizzle with the butter-paprika mixture. Sprinkle generous amounts of mint over each and serve immediately.